Ghraybeh Butter Cookies: A Home-Style Recipe
Cookies & baking · Makes 24 cookies · Published October 22, 2026
Ghraybeh relies on butter, sugar and flour for a delicate, sandy crumb. Low oven heat keeps the cookies pale rather than crisp and brown.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 200 g softened unsalted butter
- 100 g sifted powdered sugar
- 280 g all-purpose flour
- 24 pistachio halves
- Pinch of salt
Method
- Beat butter and powdered sugar for 3–4 minutes until pale. Mix in salt and flour just until a soft dough forms.
- Chill 30 minutes if the dough is too soft to handle. Heat oven to 300°F and line two trays.
- Roll 24 small balls, flatten slightly and press a pistachio into each. Leave space between them.
- Bake 18–22 minutes until set and barely colored underneath. Cool completely on the tray before lifting.
A better result
Warm cookies are fragile. Browning them deeply changes the texture; watch the underside near the end of baking.
Serve it together
Serve two small cookies with coffee, or combine ready-made ghraybeh with a chocolate gift tray.
Prefer it ready to serve?
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